Category: Food manufacturing

Dextrose, a simple sugar chemically identical to glucose, is a staple ingredient across numerous industries, from food and beverage to pharmaceuticals. Because of its versatility and cost-effectiveness, it serves multiple functions beyond mere sweetness, including preservation, texture enhancement, and a powerful energy source.

Over 85% of the world's instant noodles are fried, and the vast majority of those use palm oil in their manufacturing process. This versatile and cost-effective fat is essential for creating the signature texture and long shelf life of instant noodles. Palm oil's unique properties make it an indispensable ingredient for producers worldwide.

Did you know that modified starch 1404, also known as oxidized starch, is a common food additive found in everything from sauces to candies? It is created by treating native starch with a safe, food-grade oxidizing agent like sodium hypochlorite. This process alters the starch's properties to improve food texture, stability, and shelf-life significantly.

While iodized table salt has been used for nearly a century to combat iodine deficiency, over 70% of the salt in processed foods in the United States is non-iodized. So, do companies use iodized salt, and if not, why?

With approximately 14 million metric tons of peanuts crushed annually to produce edible oil, a significant amount of solid material is left behind. This defatted peanut material, often called peanut meal, is the primary source for producing peanut powder, making it a valuable and high-protein byproduct of the peanut oil manufacturing process.

Defatted soy flour is a versatile ingredient derived from soybeans, but unlike a whole bean, it is considered a processed food due to the manufacturing steps it undergoes. The processing removes most of the natural oil, resulting in a protein-dense powder widely used in the food industry for its functional and nutritional benefits.

According to a 2019 report, foreign material was the number one cause of food recalls, highlighting the serious risk that contaminated products pose to public health. Understanding what is a foreign object in food safety is essential for both consumers and food manufacturers to prevent contamination and ensure product integrity.

According to the official company FAQ, ALOHA plant-based protein bars are manufactured in Colorado. While the company has roots in Hawaii and sources some specialty ingredients from the islands for specific products like the Kona Bar, the primary production for their core protein bar line occurs on the mainland. This article will delve into the manufacturing process and sourcing strategy that defines ALOHA's popular product line.

Over 80% of the sugar produced within the European Union comes from the sugar beet, a root vegetable cultivated in the continent's cooler climates. This contrasts sharply with global production, where sugarcane is the dominant source, primarily grown in tropical and subtropical regions.

Did you know that while the active compound in E202 was first isolated from mountain ash berries, the version used commercially is almost always synthetically produced? We break down exactly what is preservative E202 made of, tracing its origin and detailing its modern industrial production.